Trimmings

[Ron Pratt]

Welcome aboard, Robert! I have read of an occasional individual saying they treat it as jerky, but I do believe it has to be an acquired taste. What I prefer personally though is to skim-trim ever so lightly in order to just remove the top most hard surface. I find the seemingly tough dry tissue mellows well from he heat of the grill and is quite tasty. I’m just not a fan of over zealous trimming back to “grocery store red” as I call it. To me that is wasting the goodness from all your aging effort. Ron